Veggie Overload Minestrone Soup
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Ingredients
- 2 clove garlic
- 1 medium onion
- 1 stalk celery
- 3 medium carrot
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 cup chicken broth, low-sodium
- 1 cup water
- 2 cup tomato sauce
- 15 ounce kidney beans, canned
- 1 cup green beans
- 1 cup spinach
- 2 teaspoon oregano, dried
- 1 tablespoon basil, fresh
- 1 teaspoon salt
- 1/4 teaspoon black pepper, ground
- 8 ounce penne pasta, dry
- 1 ounce Parmesan cheese, shredded
Optional
- 1/4 cup red wine
Serve With
- 2 cup grapes
Instructions
- Chop all veggies and set aside separately (garlic, onion, celery, carrots, and zucchini).
- Heat oil in a large stock pot over medium-low heat. Add onion and garlic; sauté for 4 to 5 minutes, then add celery and carrots and sauté for 1 to 2 minutes more.
- Add chicken broth, water, and tomato sauce; bring to boil, stirring frequently. Add red wine at this point if using. Drain and rinse beans.
- Reduce heat to low. Add kidney beans, green beans, spinach, zucchini, oregano, basil, salt, and pepper. Simmer for a minimum of 30 to 40 minutes (the longer the better!).
- Meanwhile, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente; drain, then add to soup.
- Top individual servings with Parmesan cheese.
- Serve with grapes on the side.
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